Healthy Chicken Vegetable Soup
A clean, comforting one-pot soup loaded with tender chicken and colorful vegetables in an herby broth. The bowl you want when you need a reset.
Sometimes you just want a big bowl of something simple, warm and nourishing. This chicken vegetable soup is exactly that. It is packed with vegetables, lean protein and a fragrant herb broth, without any heavy cream or noodles.
Poaching the chicken breasts directly in the broth keeps them tender and flavors the soup at the same time. Once shredded, the chicken goes back into the pot with the quicker-cooking vegetables so nothing turns mushy.
At a glance: this healthy chicken vegetable soup serves 6, needs about 15 min of hands-on prep and 30 min of cooking, and provides roughly 210 calories and 27 g of protein per serving. It is naturally gluten-free and dairy-free.
Why you'll love this recipe
- About 25 g of protein per bowl
- Packed with six different vegetables
- Gluten-free and dairy-free
- Freezer-friendly comfort food
About this chicken soup
Chicken soup is one of the most universal comfort foods, with versions in nearly every cuisine, from Jewish chicken soup and Mexican caldo de pollo to Chinese chicken and ginger broth. It is often what people cook when someone feels unwell, or simply when they want something warm and nourishing.
This version focuses on vegetables and lean protein. Chicken breasts poach directly in an herb-scented broth along with carrots, celery and onion, and then zucchini, green beans, tomatoes and spinach go in at the end so they stay bright and tender. A splash of lemon and fresh parsley finish it.
There are no noodles or cream, so the soup is light but still satisfying, and it is easy to add rice, pasta or beans if you want it heartier.
Ingredient notes and substitutions
- Chicken breasts. Breasts are lean and shred easily. Thighs give a richer flavor and stay more tender if you plan to reheat the soup several times.
- Carrots, celery and onion. This classic trio forms the aromatic base of most chicken soups. Cut them into similar sizes for even cooking.
- Zucchini and green beans. They cook quickly and add freshness. Peas, corn or chopped cabbage work too.
- Diced tomatoes. Tomatoes add color and a gentle acidity. Leave them out for a clearer, more classic broth.
- Herbs. Dried thyme and rosemary give a cozy flavor. Fresh dill or parsley at the end adds brightness.
- Low-sodium broth. Using low-sodium broth lets you season to taste. Homemade stock makes the soup even more flavorful.
Equipment you'll need
- A large soup pot or Dutch oven
- Two forks for shredding
- A cutting board and sharp knife
- A ladle
How to make it, step by step
Soften the base vegetables
Cook the onion, carrots and celery in olive oil until they begin to soften. This adds sweetness and depth before any liquid goes in.
Poach the chicken in the broth
Add the broth and herbs, then nestle the chicken breasts into the liquid. Keep the soup at a gentle simmer; boiling makes chicken tough and stringy.
Shred the chicken
Once cooked through, lift the chicken out and shred it with two forks. Shredded chicken distributes evenly and soaks up the broth.
Add quick-cooking vegetables
Add zucchini, green beans and tomatoes and simmer until just tender. Adding them later keeps them bright and prevents them from turning mushy.
Finish with greens and lemon
Return the chicken, stir in spinach, then season with salt, lemon juice and parsley. Taste carefully; the lemon should brighten the soup without making it sour.
Recipe
Healthy Chicken Vegetable Soup
American · Soups & Stews · Gluten-Free · Dairy-Free · High-Protein
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 8 cups (1.9 l) low-sodium chicken broth
- 1 1/2 lb (680 g) boneless skinless chicken breasts
- 1 bay leaf
- 1 medium zucchini, diced
- 1 cup (110 g) green beans, cut into 1-inch pieces
- 1 can (14 oz / 400 g) diced tomatoes
- 2 cups (60 g) baby spinach
- 1 teaspoon salt, or to taste
- 2 tablespoons chopped parsley and 1 tablespoon lemon juice, to finish
Instructions
- Soften the base. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 7 minutes, stirring occasionally.
- Add aromatics. Stir in the garlic, thyme and rosemary and cook for 1 minute.
- Poach the chicken. Pour in the broth, add the bay leaf and nestle the chicken breasts into the liquid. Bring to a gentle simmer and cook for 15 to 18 minutes, until the chicken is cooked through.
- Shred. Remove the chicken to a cutting board and shred it with two forks.
- Add the remaining vegetables. Add the zucchini, green beans and tomatoes to the pot and simmer for 6 to 8 minutes, until tender.
- Finish. Return the chicken to the pot, stir in the spinach until wilted, then add the salt, parsley and lemon juice. Remove the bay leaf and serve.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Keep the soup at a gentle simmer while the chicken poaches; a rolling boil makes it tough.
- Use low-sodium broth so you can control the salt level.
- A splash of lemon juice at the end brightens the whole pot.
Troubleshooting
- The broth tastes weak. Simmer it uncovered for 10 minutes to concentrate, add a little more salt, or stir in a teaspoon of chicken bouillon.
- The chicken is tough. The soup was boiling. Keep it at a gentle simmer and remove the chicken as soon as it is cooked.
- The vegetables are mushy. Add delicate vegetables in the last 8 minutes and avoid overcooking when reheating.
- The soup is greasy. Use lean chicken and skim any fat from the surface with a spoon.
Variations
- Add grains. Stir in cooked brown rice, farro or small pasta when serving, rather than storing them in the soup.
- Chicken thighs. Use thighs for a richer flavor; poach them for 20 to 25 minutes.
- Spicy. Add a pinch of chili flakes and a diced jalapeño with the onion.
What to serve with it
Serve the soup with a slice of whole-grain bread or a few crackers. A squeeze of lemon and a sprinkle of Parmesan or fresh herbs on top adds extra flavor.
For a heartier meal, spoon cooked brown rice, small pasta or white beans into each bowl before ladling in the soup.
Make ahead and storage
The soup keeps for up to four days in the fridge and three months in the freezer. If you plan to add rice or pasta, store it separately so it does not absorb all the broth.
Refrigerate for up to 4 days or freeze for up to 3 months. If you add rice or pasta, store it separately so it does not absorb all the broth.
Is it healthy?
Chicken provides lean protein, and the variety of vegetables adds fiber, vitamins and minerals. With about 27 g of protein and only around 200 calories per bowl, this soup is filling without being heavy.
Warm broth helps with hydration and is easy to eat when appetite is low. It is a comforting, nourishing food, though not a medical treatment for illness.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
Can I use rotisserie chicken?
Yes. Skip the poaching step and add about 4 cups of shredded rotisserie chicken in the last 5 minutes of cooking.
Can I make this in a slow cooker?
Yes. Add everything except the zucchini, spinach, parsley and lemon, and cook on low for 6 hours. Shred the chicken and add the remaining ingredients for the last 20 minutes.
Is chicken soup good when you are sick?
Warm broth helps with hydration and is easy to eat when you have little appetite, which is why it is a classic comfort food. It is not a treatment, but it is a nourishing choice.
Can I add noodles?
Yes. Cook egg noodles or whole-wheat pasta separately and add them to each bowl.
Can I use frozen vegetables?
Yes. Add a frozen mixed vegetable blend in the last 5 to 8 minutes.
Can I make it in an Instant Pot?
Yes. Sauté, add everything except spinach and lemon, and pressure cook for 10 minutes with a natural release.
Can I use a whole chicken?
Yes. Simmer a whole chicken in water with aromatics for about 1 1/2 hours to make a rich stock, then shred the meat into the soup.
Is chicken vegetable soup good for weight loss?
It is low in calories and high in protein and vegetables, which can help you feel full.
How do I make the broth richer?
Add a Parmesan rind, a splash of soy sauce or a spoonful of miso while it simmers.
Can I add potatoes?
Yes. Add diced potatoes with the carrots so they have time to cook through.
Is this soup gluten-free?
Yes, as long as your broth is gluten-free.
Final thoughts
This healthy chicken vegetable soup takes about 45 min from start to finish and serves 6. It is gluten-free, dairy-free and high-protein, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our soups & stews recipes or the full recipe index.